hi all,
i have a question about gluten. exactly what factors affect gluten in
sd bread? i.e., salt, time of sponge development, bread dough raising
times, etc. the reason i am asking is that i am having trouble getting
long rise times in my bread dough, after forming. i suspect that i am
adding too much/too little salt, or too long in the sponge stage.

i generally use a ap flour starter that is very active and am mostly
using the folding/no knead technique, trying to keep dough as wet as
possible without having forming issues. the actual % of hydration, i
don't know, but the recipe includes, in total: 1c (1/1) starter, 4c ap
flour, 1 1/2-1 3/4c ro water.

thx in advance,


Dan w